Aunt Ellen Trueax's Peanut Butter Bread

                                         
                                                                     
I know I should have made this for the kids when they were small, but I am not a huge fan of peanut butter as some are, but just the same, I plan to make this for the holidays this year and see what we've been missing! Maybe I will be sorry I hadn't made this sooner.

Aunt Ellen Trueax's Peanut Butter Bread
                                                  oven 350 degrees
2 cups unbleached flour*
2 tsp baking powder*
1/2 cup sugar
3/4 cup peanut butter
1 cup milk
1 egg, beaten

Combine flour, baking powder and sugar. Cut in peanut butter with a fork. Add beaten egg and milk. Stir to moisten. Pour into a well-greased 9"x5"x3" loaf pan. Bake at 350 degrees for 45-60 minutes, till toothpick comes out clean. Let sit in pan for 10 minutes before inverting onto cooling rack. Turn right side up and cool completely. Once cooled, wrap tight and allow to sit 8 hours or overnight before slicing. You can serve this will your favorite jam and milk for a snack.

*You can use half unbleached flour and half whole wheat flour.
*Use an aluminum-free baking powder.


 

Aunt Ellen Trueax's Pineapple Nut Bread

                                                                          

I forgot I had some of Aunt Ellen's recipes she'd sent me over the years or I would have added these before mine. Ellen was married to grandma Matheson's brother, Dick. Ellen was from near Dayton, Ohio, and she and Dick lived in/around Dayton for years before retiring to Seminole, Florida. Dick died in July 1997, and Ellen died last year (2011).
Dick had been in WWII, enjoyed doing crafts, and they were childless, by choice. Other than this, I don't know what either one did for a living, where they attended church, though I do believe I remember Ellen telling me she went to a Methodist church, or much else about who they were. I know my dad could fill in many blanks, if I but ask him, and perhaps I will and then add those memories to some other recipes I will post. I might have 5-6 recipes she sent me over the years.
I never met either one until one day in 1992 when grandpa called me up and told me they were at his house, and would I like to come over to meet them. I loaded kids in the truck and drove the 20 minutes from the farmhouse to grandpa's and got to meet some very nice people! Cousin Mike was also there as he'd come over when grandpa had called him.
Though they were my great aunt and uncle, I barely knew either one. After I got to meet them, I kept in contact with Ellen by mail a few times per year. She'd write and sometimes send a recipe or two. In February of 1997, dad, Kym, Alice and I traveled to Florida to see my other brother and sister. My brother lived in Largo at the time, which is a suburb of Tampa. Dick and Ellen being in Seminole, were also in a suburb of Tampa, and so we stopped over to visit with them. What sweet and kind people they were! I am so glad I got to know them, though ever so briefly
Though Ellen sent me a few recipes over the years, this is the only one I've tried, and it's been quite a few years since I made it. I remember it was moist, but perhaps not something that appealed to everyone. I am not saying this is bad, but I think you must really like pineapple. Again, it's been so many years ago since I've tried this that my memory is failing me on it.
I think perhaps I will make some of this for Christmas this year in honor of my aunt Ellen. It will make nice gifts, something a little out of the ordinary, and I will think about her as I make it.

Aunt Ellen Trueax's Pineapple Nut Bread

2 cups unbleached flour*
3 tsp. baking powder
1/2 cup sugar
2 eggs, well-beaten
1 cup milk*
1/3 cup real butter, melted and cooled some
1 cup (8 oz can) undrained crushed pineapple in juice
1/2 cup chopped nuts, optional*
                                                                      Oven 350 degrees
Sift flour, baking powder, and sugar; set aside.
Mix eggs with milk, then add cooled butter.
Add pineapple and nuts to egg mixture, then stir in flour mixture, stirring just enough to moisten.
Pour into a well-greased 9"x5" loaf pan. Bake at 350 degrees for 1 hour, or till tests clean with a
toothpick. Allow to cool for 10 minutes in pan, invert onto wire rack and put right side up, then allow to cool completely. Wrap well and let sit to ripen for 8 hours or overnight before slicing. Best if cut when 1-2 days old. This will freeze well for up to 2 months. Makes 1 loaf.

The following would be delicious on this bread or other quick breads! I did not get this from Ellen, but came across this years ago and had it on zucchini bread, which was good! You can sub the ginger out with a bit of cinnamon or nutmeg, if you don't like ginger.

Pineapple cream cheese:

4 oz cream cheese, softened to room temperature
4 oz. crushed pineapple in juice
1 tsp. dried ginger

Combine all ingredients, serve with pineapple bread or other quick breads. Keep any leftovers in the refrigerator. Pull out about 30 minutes before you want to use in order to allow the cheese to warm some for a better flavor.

*You could use half unbleached flour and half whole wheat flour.
*I've often thought to use pineapple juice instead of milk.
*You can use walnuts, pecans, or macadamia nuts, which would give this a more Hawaiian feel.
*You could add a 1/2 cup of flaked coconut to this bread for a more tropical taste.



 

Dutch Oven Bean Dinner

                                   
                                                                        

I got this recipe from a woman whom I used to go to church with back in the 1980's and 90's. She used to bring this to our church suppers and she also had it printed in one of our church cook books.
This is really good meal to make to take for pot lucks, tail-gating parties, or just to make and eat on a cool day. I've had other versions of this dish, but this one is the best I've ever had, which I think is due to the addition of some liquid smoke flavoring that elevates the taste above the others. Other recipes I've had are bland-tasting and do not measure up to the taste of this one. This recipe can be eaten 'as is' as a side dish, or used over rice.
Many people like it because it uses such a small amount of meat. I once sent this recipe in to a magazine where it was published, and the responses I recieved were very favorable. Wish I could remember which magazine, but since it was over 15 years ago, I just can't remember. I've submitted recipes to many places such as the local newspaper for their Food Section, in recipe contests, and to magazines, so that is why I can't remember which one, though I know it was a magazine. Regardless, this is a good and easy recipe to make for any occasion. A side of my homemade Yankee Cornbread would also help to round this out.
This recipe is an older one and so the sizes of the cans are a tad bigger than what you will find today as the manufacturers have made their products smaller, but you can use 14-15 oz cans in their place.

Dutch Oven Bean Dinner

1 pound ground beef*
3/4 lb bacon, cut in small pieces
1 cup onion, chopped
1 (16 oz) kidney beans, drained
1 (16 oz) Lima or Butter beans, drained
4 (16 oz) cans pork n' beans
1 cup ketchup*
1/4 cup brown sugar*
3 Tbls. white vinegar
1 Tbls. Liquid smoke
Real Sea Salt and pepper, to taste

Brown ground beef in skillet, drain and put in crock pot.
Brown bacon and onions; drain.
Add bacons, onions, and all remaining ingredients to crock pot.
Stir together well.
Cover and cook on low for 4-9 hours.
Great over rice.

*Grass-fed beef is best.
*Make sure your ketchup os high fructose corn syrup-free.
*Organic brown sugar would be best.

Lori's Peanut Butter Cookies

                                                                       

I don't remember where I got this recipe, though I do believe I got it and revised it some from an old neighbor/friend of mine named Stella. This would have been back in the mid-1980's. I've had a lot of peanut butter cookies, but I really like these. I have made these most every year for Christmas as my husband and kids love these. I've made several thousand of these over the years and froze them in the freezer for gift giving at Christmas, but they are good anytime of the year and would be a nice dessert from home to send to school with your kids. No preservatives, no high fructose corn syrup, and no trans-fat when made with palm shortening. I know sugary treats are not exactly the highest nutrition-wise, but everyone indulges occasionally, and these are worth an occasional indulgence. Get the kids involved and make it a baking day at your house!
When I bake these again I will take a picture, but till then.....

Lori's Peanut Butter Cookies
                                                       Preheat oven to 350 degrees

3/4 cup shortening (I use organic palm shortening)
3/4 cup brown sugar, packed*
3/4 cup sugar*
2 large eggs, slightly beaten*
1 cup peanut butter*
2 1/2 cups flour, scant*
1 tsp. baking soda
1/2 tsp. salt*

In large bowl, cream shortening with both sugars till light and fluffy. Add eggs; beat well. Blend in peanut butter till well mixed.
In medium bowl, combine sifted flour, baking soda, and salt, if used. Add to batter and blend well.
Roll dough into one-inch balls. (Use lightly floured hands~powdered sugar works well.)
Place 2 inches apart on ungreased cookie sheets.
Flatten with tines of a fork that has been dipped in flour and make a criss~cross pattern.
Bake at 350 degrees for 9-10 minutes. Allow cookies to set up for a minute before transferring to wire racks to cool. Store in tightly~covered containers. Freezes well. Makes about 4 dozen cookies.

Tips:
*You can use an organic sugar instead of conventional.
*Rapadura or Sucanat can be used in place of regular sugar.
*I try to always use farm fresh eggs directly from a farm.
*I use either Skippy or Jif 'Natural' peanut butters. You can use any natural peanut butter.
*You can use creamy or chunky, it is your choice.
*Do not pack your flour or you will have dry cookies. When I measure the flour, I leave some out.
*I almost never bake with salt so the choice is yours.

Lori's Cheesy Easy Quiche

Last night I wanted something different for dinner. I wanted something light, but creamy, delicious, but easy. So I decided to make a quiche. I'd never really made a quiche before, but how hard could it be? So I decided to make something from items I liked, and from things I had in the house. This quiche was created and I loved it! I even had it again for breakfast this morning as it heated up well. You can experiment with ingredients, including the cheeses I used. Like I said, I made this from items I had on hand at the house. You could change the cheeses, the meat used, the vegetables. I actually think some fresh spinach would be good in this, but I didn't have any on hand. Please feel free to use this as is or to make your own cheesy and delightful creation.

It was too hot to turn on the oven so I baked this on my gas grill, but the oven would work even better! Because my grill has a thermometer, I was able to keep the temperature at 350 degrees. I placed the glass pie plate on the top shelf and turned it every 15 minutes. It did take longer to bake it in the grill than it most likely would the oven, but it worked, which is all I cared about. I did place foil over the top of the quiche the last 10 or so minutes of baking as the top was nicely browned, as was the crust, but the center was not quite done. I did not want my quiche to burn.
I made my own pie crust, but I will leave you to make your own from your own favorite pie crust recipe. I am not giving you a recipe mainly because I did not use a recipe when I made my crust as I just threw together 1 1/2 cups of flour, some sea salt, about a 1/2 cup of palm shortening, and some ice water. It turned out amazingly good considering I did not measure well or use a recipe! I am also guesstimating on the amounts of some of the items I used as this was one of those 'throw together' meals I am so fond of creating. But in a recipe like this, exact measurements are not necessary. Enjoy!

Lori's Cheesy Easy Quiche
                                                           350 degree oven
1  9" pie shell, unbaked (make your own)
1 cup grated Mozzarella*
1 cup grated Mexican Cheese Mix*
1 cup Parmesan*
4 large eggs (I used fresh brown farm eggs that were probably extra large)
1 cup heavy whipping cream
About 1 cup small diced ham (I cut the ham into small pieces from a larger slice)*
About 1/2 cup chopped green onions (scallions)*
About 1/2 cup chopped and seeded tomato
About 1/2 cup diced green pepper
Sea Salt and Pepper, to taste

Make your pie dough and place in pie pan; cover and set aside till ready to use.
In a medium bowl, place your cheeses and mix them up; set aside.
In a large mixing bowl, place eggs and whipping cream. Blend with an electric mixer till well combined, about 1 minute.
Stir in ham, vegetables, salt and pepper, and the cheese mixture. Stir well to combine.
Pour into prepared pie shell.
Place in center of oven that is preheated to 350 degrees.
Bake for 30-45 minutes, or until top is nicely browned and a knife in center comes out clean.
Cover with foil last 10 minutes of baking, if needed, so quiche does not burn.
Allow to set up for at least 15 minutes before slicing so cheese will set up.
Makes about 8 servings. You can serve this with a side salad and some fresh fruit.

Tips:
*Provolone can be used instead of Mozzarella. Smoked Provolone would give a deeper taste.
*Cheddar cheese or Gruyere can be used for the Mexican cheese.
*Pecorino Romano can be used in place of the Parmesan.
*Really, any cheese combo you want to use can be used.
*Bacon, breakfast sausage, Italian sausage, Chorizo, pepperoni, or no meat can be used in place of
  ham.
*Any vegetables can be used: diced asparagus, fresh spinach, finely chopped broccoli, red or yellow
  onions, sliced zucchini, jalapenos for a kick, mushrooms, any favorite vegetables. I used what I had
  on hand and liked.
*You can add some fresh or dried parsley, which I thought of after this was in the oven...or some
   fresh snipped chives.

Homemade Fruitsicles

                                                
                                                                         
These are really simple to make. Use whatever fresh fruit is in season. You can also mix fruits to make fruit combos such as Strawberry Kiwi, Raspberry Strawberry, or Peach Blueberry. The choice is yours. I really like plain Strawberry. Your kids will enjoy these!

Homemade Fruitsicles

1 envelope unsweetened gelatin
1/4 cup cold water
1/4 cup boiling water
1 cup pureed fresh fruit, your choice*
1 Tbls lemon juice, freshly squeezed
2/3 cup powdered sugar*

Sprinkle gelatin over cold water and allow to stand for 5 minutes. Add boiling water and stir till dissolved. Add remaining ingredients, adding extra sugar if fruit is too tart.
Divide mixture evenly among 8- 3 ounce paper cups (or divide among plastic popsicle molds).
When partly frozen insert pop stick or plastic spoon in center of each pop.
Freeze for at least 2 hours, longer if desired. Remove from freezer 5 minutes before serving, sooner if excessively hot outside. Peel off paper cup and serve. Makes 8 servings.

Tips:
*Puree' the fruit in a blender or food processor while waiting on gelatin to soften.
*You can omit the sugar if you do not want any added sugar, but the fruitsicles will be tart, or you
  can add honey, Rapadura, or Succanat instead of table sugar.
*You can find pop sticks at hobby stores.

Lemon Shake Up

This is all it takes. See the sugar in the glass?

Oh yeah, so good and refreshing!

It is so very hot right now in the midwest and across most of America, with highs in the 90's, and even 100's. Daughter, Heidi, lives in Kentucky, just along the Tennessee border near Ft. Campbell, and when I talked with her earlier, she said it is going to be 108F today! Too hot! Here in central Ohio it is going to be in mid 90's with a heat index of around 110F degrees. It is truly miserable.
Trying to stay cool also means staying hydrated. How can it be more fun to be hydrated than making a Lemon Shake Up like they make at the fair? Fair food is fun food, and when you can bring these tastes home and enjoy them all year long, it makes them even more fun.
Lemons are so good for you as they help to cleanse the kidneys. I know, I know, sugar is not so good for you, so if you want to change the dynamics of this traditional drink to make it more healthy, try adding honey, rapadura, or succanat instead of regular table sugar, though the taste will be a bit different, depending on the kind of sweetener you choose to use.
In the meantime, I am going to enjoy my Lemon Shake Up as I write out this recipe!

Lemon Shake Up

16 ounce tumbler (glass is what I use)
Plenty of ice, crushed is nice, if you have it
1/3 cup sugar*
1 lemon
Cold water*

Fill tumbler 2/3 with ice.
Add sugar.
Wash lemon well for pesticides and germs.
Roll lemon, cut in half, then ream juice from one half and place in tumbler.
Save other half for another time.
Drop squeezed lemon rind into glass.
Cover with water, top with a lid or another glass that fits inside tumbler, and shake till sugar is dissolved, about 1-2 minutes.
Add a straw and drink!

Tips:
*You can use honey, Rapadura, or Succanat instead of regular table sugar.
*You can adjust the sweetness by adding to or from the sugar content for your own tastes.
*Use spring water instead of tap to have the best flavor.
*If you are like me, I like mine a bit stronger and sometimes use the entire lemon.